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Street Corn Chicken Rice Bowl Recipe

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★★★★★

4.7 from 61 reviews

This Street Corn Chicken Rice Bowl combines perfectly seasoned and pan-seared chicken with charred street-style corn mixed with creamy, tangy sauces and fresh ingredients. Served over fluffy rice with avocado, cilantro, and lime, this vibrant bowl offers a delicious blend of smoky, spicy, and fresh flavors, perfect for a satisfying weeknight dinner or meal prep.

Ingredients

Scale

For the Chicken:

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • Salt and pepper to taste

For the Street Corn:

  • 3 cups fresh or frozen corn kernels
  • 1 tablespoon olive oil
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1/4 cup crumbled Cotija cheese (or feta)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili powder
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 cup red onion, finely diced
  • 1 jalapeño, minced (optional)
  • Salt and pepper to taste

For the Creamy Sauce:

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons lime juice
  • 1 teaspoon Tajín seasoning (or chili powder)
  • 1 teaspoon garlic powder
  • Salt to taste

For Serving:

  • 3 cups cooked rice (jasmine, brown, or cilantro-lime rice)
  • Sliced avocado
  • Fresh cilantro
  • Lime wedges
  • Additional Cotija cheese
  • Tortilla chips (optional)

Instructions

  1. Cook the Rice: Prepare rice according to package instructions. If making cilantro-lime rice, stir in chopped cilantro and lime juice after cooking. Keep the rice warm for serving.
  2. Prepare the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, lime juice, Tajín seasoning, garlic powder, and salt. Refrigerate until ready to use, allowing flavors to meld.
  3. Season the Chicken: Generously season both sides of the chicken breasts or thighs with chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper to ensure flavorful meat.
  4. Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove chicken to a plate, let rest for 5 minutes, then slice or dice as desired.
  5. Char the Corn: In the same skillet, heat 1 tablespoon olive oil over high heat. Add the corn kernels and cook for 5-8 minutes, stirring occasionally, until they develop a golden char and are cooked through. Remove from heat and allow to cool slightly.
  6. Make the Street Corn Mixture: In a bowl, combine the charred corn with mayonnaise, sour cream, crumbled Cotija cheese, lime juice, chili powder, chopped cilantro, diced red onion, and minced jalapeño (if using). Mix well and season with salt and pepper to taste.
  7. Assemble the Bowls: Divide the cooked rice evenly among 4 bowls. Top each with sliced chicken and a generous scoop of the street corn mixture. Garnish with sliced avocado, extra cilantro, and additional Cotija cheese. Drizzle bowls with the creamy sauce and serve with lime wedges and optional tortilla chips on the side.

Notes

  • Use rotisserie chicken for a quick shortcut that saves approximately 15 minutes of cooking time.
  • Fresh corn fresh off the cob provides the best char and flavor when available.
  • Store components separately in airtight containers for up to 4 days to maintain freshness and for ideal meal prep results.
  • For a dairy-free version, substitute with dairy-free mayonnaise and omit the cheese.

Keywords: street corn, chicken rice bowl, Mexican-inspired, charred corn, Cotija cheese, creamy sauce, weeknight dinner, meal prep

Find it online: https://cheflenacooks.com/street-corn-chicken-rice-bowl-recipe/